Choc Mint Slice

A low carb spin on a classic Aussie biscuit 😍 Our Choc-mint Slice is the perfect sweet treat with under 3g carbs per square! 👍

By Joanne  Print

Share this recipe with friends and family

  • Prep 20 MINS
  • Cook 20 MINS
  • Yields 25 squares


Base ingredients

 ½ a pack (175g) of Protein Cookie Mix

 ¾ cup (50g) desiccated coconut

 100g butter melted.

 ½ cup (40g) cocoa powder

 1 egg

 1 tablespoon sweetener of choice (optional)

filling ingredients

 1 cup (250g) greek yoghurt

 ½ cup (80g) melted coconut oil

 ½ cup (50g) desiccated coconut

 1 teaspoon peppermint essence

 1/3 cup (75g) Sugar-free Icing Mix

 100g dark chocolate melted (PBCo Sugar Free Choc Chips OR Lindt 90%)


Method for the Chocolate Base

1Line a square cake tin with baking paper.

2Combine the dry ingredients in a bowl, then in a separate bowl combine the melted butter and beaten egg. Combine the wet ingredients with the dry mix.

3Then work the mixture with the back of the spoon and press into the lined cake tin.

4Bake for 20 mins on 160 degrees or until golden brown, then allow it to cool. Keep the base in the lined tin.

Method for Peppermint filling

1Combine the yoghurt, coconut, peppermint essence and icing into a bowl. Whisk together to ensure that the icing is dissolved into the mix.

2Stir in the melted coconut oil and combine well. As this mix cools, it will firm up. If it's too runny, just pop the mix into the fridge (the coconut oil will start to solidify)

3Spread this mix on top of the chocolate cookie base evenly and allow to set in the fridge for a minimum of 1 hour, before pouring on the melted chocolate topping.

Topping and Serving

1Melt the Lindt chocolate in a microwave-safe bowl.

2Remove the slice from the fridge and pour over the melted chocolate. Spread evenly to cover the top.

3Place the completed slice in the fridge to allow the chocolate topping to set for an hour minimum.

4Slice into portions and serve straight from the fridge. This must be stored in the fridge at all times.


1Will keep in the fridge for up to a week. Can be frozen for up to 1 month. When needed, allow thawing in the fridge to soften.

Icing Tip

1To avoid the top from cracking either mix 2T of cream into the melted chocolate as then it doesn't set rock hard - it's more a ganache style soft chocolate. Or, have a jug of boiling water to dip the knife into before each cut - the hot knife melts the chocolate a bit as you slice.⁠ ⁠

Nutrition Facts

Serving size37g
Energy158 Cal (661 Kj)
Fat, total14g
- Saturated fat9g
Carbohydrate, total3g
- Sugar2g

Safe & Secure Shopping

  • afterpay logo
  • Zip Pay logo
  • PayPal logo
  • Mastercard Visa and American Express logo